How to cook meat in French with mushrooms: step by step recipes with photos

Home cooking is different in that you can cook familiar dishes with a variety of additional ingredients. So, the usual meat in French with mushrooms can be cooked with a mass other products. This will make its taste more saturated. Usually French meat in the oven with mushrooms is prepared on the basis of mayonnaise sauces. And you can try replacing them with sour cream, cream and yogurt. In this embodiment, the French meat recipe with mushrooms will be completely different and will please lovers of light dishes.

Read about how to cook meat in French with mushrooms on this page and select the appropriate option. Look at the meat photo in French with mushrooms in a variety of serving options. This will help you choose the right dish for your family.

French meat: fillet with mushrooms

Description: after all, there is one recipe for meat in French, about which the French still have no idea, but it’s meat in French, or rather fillet with mushrooms is really tasty and, in unlike previous options, not so burdensome for organism. Cook and enjoy. Это вкусно!Ingredients:

  • 500 grams of pork neck
  • 500 grams of champignons,
  • 3-4 bulbs,
  • 3-4 red tomatoes
  • 200 grams of feta cheese,
  • 500 grams 15% sour cream,
  • 200 grams of hard cheese
  • a few slices of pineapple,
  • coarse black pepper
  • thyme,
  • marjoram,
  • basil,
  • mustard and flour for meat loafing,
  • salt and lean oil to lubricate the mold.

Method of preparation: Pork chopped across the fibers into pieces 1-2 cm thick. Every piece is beaten and smeared with mustard. Roll the meat in flour, fry until formation of a golden crust. After (!) Roasting, salt. Champignons are cut into large pieces and fried with butter until visible signs of frying on hats. Onions and tomatoes cut rings.

Sauce preparation: Mash the feta cheese in a bowl. Add to it liquid sour cream until the sauce matches thick sour cream. Put thyme, pepper, basil and marjoram. Mix.

The pan is suitable for use in the oven, lightly grease with oil. Lay out onion, meat, mushrooms, onion, tomatoes, slices of pineapple. We grease each layer with sauce and a little salt. Pour the rest of the sauce onto pineapples and pour grated on top cheese. Bake in the oven for half an hour over medium heat. When serving, you can use olives or olives as a decoration.

Cooking meat in french with mushrooms with step by step photos is pretty simply, the main thing is to follow the instructions.

French beef with mushrooms


  • 5 pounds of beef fillet,
  • 3 onions,
  • 5 mushrooms
  • 1/2 lb fat,
  • 1/4 pound of ham,
  • 2 carrots and turnips,
  • 1 glass of white wine
  • 1 cup sour cream
  • pepper,
  • vinegar,
  • flour
  • sugar.

5 pounds of beef put in a pan, add 3 minced large onions, and put on the bottom of the pan and on top of the beef slices of bacon, ham, mushrooms, carrots and turnips; add salt crushed pepper, a glass of white table wine and a glass of sour cream, cover and simmer for 3 hours.

Before serving beef with mushrooms in French gravy strain, season with vinegar, flour and sugar, add more wine, boil and serve separately in a sauce boat.

Cooking French Chicken Meat with Mushrooms

For cooking chicken meat in French with mushrooms, issue: 3 chicken, 6 tablespoons of grated bread, 4 mushrooms, 6 tablespoons butter, 3 tablespoons chopped dill or parsley, 3 tablespoons crackers.

6 tablespoons of crackers (better than butter), 3 tablespoons of oil and 3 tablespoons chopped parsley, mix well, add chopped mix mushrooms, salt again and stuff chicken with this mass, which then fry in the oven, pouring oil; when brown, sprinkle with breadcrumbs and brown again. Each cut the chicken in half carefully so that the mince does not pop out, and pour hot oil toasted with breadcrumbs. Better yet to fry them on a spit.

Separately serve a fresh salad in French.

French meat with mushrooms and onions

  • Boneless pork loin – 1 kg
  • Vegetable oil – 40 ml
  • Champignons – 400 g
  • Onions – 300 g
  • Baku Tomatoes – 400 g
  • Cream 33% – 200 g
  • Feta Cheese – 300 g
  • Mix of greens – 50 g
  • Garlic – 5 cloves
  • Fresh thyme – 2-3 branches
  • Salt pepper

In order to cook meat in French with mushrooms and onion, fry pork loin in a well-heated pan on vegetable oil on both sides with salt and pepper.

Cut champignons into thin slices, fry with onions, chopped straws. Pour the mushrooms with cream, let cook in two times.

Cut the tomatoes into circles.

Put the loin on a baking sheet, lay the tomatoes on top and champignons, sprinkle with grated cheese. Bake in the oven at 180 ° C in for 10 minutes.

French meat – a dish that has long and firmly won popularity among Russians. Notably nothing to do with French cuisine, it is, in the form in which it is usually cooked our mistress does not have. And above all, because French a chef, like any other professional culinary specialist, never will bake meat under mayonnaise. Mayonnaise is used for refueling only cold dishes! But cream and cheese, as in given recipe, you can heat-treat. This and other meat recipes in French with mushrooms step by step hand-written instructions allow you to accurately reproduce conceived taste.

French meat in a pan with mushrooms

  • Veal – 1 kg,
  • refined vegetable oil (olive, corn) – 3 teaspoons
  • fresh mushrooms – 300 g,
  • garlic – 1 clove,
  • chopped onions – 0.5 cups,
  • tomatoes – 1-2 pcs.,
  • salt – 1.5 teaspoons,
  • ground black pepper – 0.25 teaspoons,
  • flour – 2 tbsp. spoons
  • strong chicken stock – 1 cup,
  • dry white wine – 0.75 glasses,
  • butter – 2 tbsp. spoons.

French meat cooked in a pan with mushrooms so: cut the fillet into pieces 3 cm thick, fry in oil, add garlic, onions, tomatoes, mushrooms, salt and pepper. Then sprinkle with flour and fry until the flour darkens. Stirring pour in the broth and wine. When the gravy becomes uniform, cover cover the dishes and stand on low heat for an hour. Melt the butter pour meat over and leave it on fire for another quarter hour.

How to cook meat in French with mushrooms

Before cooking meat in French with mushrooms, we collect all the necessary ingredients:

  • 500 grams of lean beef,
  • 500 grams (as many as possible) of potatoes,
  • 200 grams of fresh (frozen) mushrooms,
  • 3-4 bulbs,
  • hard cheese (300 grams),
  • mayonnaise (take a pack, you will find your way in the process).
  • Lean oil for greasing a baking sheet,
  • spicy mustard
  • salt and greens.

Cooking method:

Cut lean beef into pieces into a finger thick, spread European mustard or just spices to taste, put in fridge overnight marinate.

If you need to hurry with cooking, then you do not need to pickle. You can just beat off the meat slightly, then it will be softer. Meat can put directly on a baking sheet, but it’s more convenient to use a pan with removable handle or special shape. So, shape with high grease the sides with oil, place the meat in it in one layer.

Put the onion rings on the meat. On top is a layer of potatoes, chopped into thin slices. Mushrooms on top of potatoes, chopped into strips. To salt. You can repeat the layers of meat, onions, potatoes and mushrooms. Top layer with mayonnaise, which first dilute slightly with water to reduce fat content. It needs to be bred in a separate bowl. On mayonnaise evenly pour grated cheese. Bake in oven at 200 ° C for 40 minutes until ready.

The dish should be pierced freely with a toothpick.

How to make french meat with mushrooms


  • 2 pcs. chicken fillet
  • 2 tomatoes
  • 300 g champignon
  • 1 onion
  • 200 g hard cheese
  • Salt pepper
  • Dill

Before making meat in French with mushrooms, carefully wash the chicken fillet and cut it lengthwise into several pieces. We beat off the fillet pieces with a kitchen hammer, but so that they are not very thin.

Wash the mushrooms and cut into small slices.

Finely chop the onion.

In a pan, heat up sunflower or olive oil, add chopped mushrooms and onions. Fry for 7- 10 minutes.

Cut the tomatoes into small, thin slices. Grind dill.

Grease a baking sheet with sunflower or olive oil, put chicken fillet, salt and pepper. Fried on top mushrooms with onions, slices of tomatoes and dill.

On a coarse grater, rub cheese and sprinkle chicken on them pieces.

Preheat the oven to 180 degrees. Put the baking tray with chicken bake for 20 minutes.

After 20 minutes, we take out our chicken in French from the oven. The aroma will be incredible! You can serve with rice or any other garnish. Enjoy your meal!

French marinated mushroom meat.

  • 250 g pasta
  • 250 g boiled beef
  • 250 g pickled mushrooms
  • 250 g tomatoes
  • 50 g leek
  • 2-3 tbsp. tablespoons of lemon juice
  • 2-3 tbsp. tablespoons of vegetable oil
  • chopped parsley, grated feta cheese, pepper and salt – each taste

Cook the pasta in salted water, drop it in a colander, rinse and allow water to drain. Slice the meat, mushrooms and tomatoes pieces, cucumber – in circles.

Mix all the ingredients carefully, put in a baking sheet, then sprinkle with parsley and feta cheese. For refueling, mix vegetable oil, lemon juice, pepper and salt. Pour on top refueling. Put in a preheated oven. Bake in the oven it takes about 20 minutes, so that the top crust becomes golden.

Serve cooked pasta with baked meat on the table. Learn this French meat recipe carefully with mushrooms with photo: all operations as described above are shown technological map.

French meat with pineapple and mushrooms

Ingredients Required:

  • pork tenderloin – 0.5 kg .;
  • cheese – 200 g;
  • mushrooms – 200 g;
  • onion – 2 pcs.;
  • mayonnaise – 200 g;
  • vegetable oil, pepper, pineapple washer salt canned.

A method of cooking meat in French with pineapple and mushrooms includes several steps:

We cut fresh meat into slices. We beat off each piece with a hammer through cling film, sprinkle with pepper and salt and transfer to a plate separately. We cut the onion into thin rings. Coarsely rub or cut the cheese into bars. Cut the mushrooms in half, it is desirable that they are large.

Cover the bottom of the meat baking dish with greased foil oil. Spread the onion evenly, and pieces of meat on it. Lubricate the meat with mayonnaise. For each piece of meat lay out a couple mushrooms, a pineapple washer and again grease with mayonnaise. Sprinkle it all on top with a cheese chip.

The dish is baked for 30 minutes in a baking oven at a temperature of 180 * C. Christmas dish is ready. Believe me – it’s not only beautiful and original, but also delicious!

Filet mignon with mushrooms in French.

  • – 1 kg of finely chopped mushrooms (better than white or champignons)
  • – 6 tbsp. tablespoons butter – 2 teaspoons of salt
  • – 0.5 teaspoon freshly ground black pepper
  • – 2 tbsp. tablespoons of wheat flour
  • – 0.5 cup sour cream
  • – 6 pieces of fillet tenderloin 2 cm thick
  • – 4 tbsp. tablespoons of dry white wine.

Fry mushrooms in 3 tbsp. tablespoons butter for 5 min Sprinkle with 1 teaspoon of salt, 0.25 teaspoon of pepper and flour. Bring flour to brown, add sour cream and mix. Boil, reduce heat and keep on low heat yet 5 minutes. Rub the meat with the rest of the salt and pepper, melt on separate the frying pan and fry the butter in it on a strong on fire pieces of meat for 3 min. Add dry white wine. To bring to a boil and hold for another 1-2 minutes. Serve on a dish in the center which put mushrooms, and place pieces of meat around.

Classic french recipe with mushrooms

This classic french recipe with mushrooms allows the use of beef, veal, turkey and chicken. Pork taken last.

For 1 kg fillet tenderloin:

  • – 100 g of lard
  • – 0.25 glasses of cognac
  • – 200 g of champignons
  • – salt and pepper to taste
  • – 100-150 g of butter
  • – a few small onions or 22 cloves of shallots (“shrews”)
  • – 2 glasses of dry white wine
  • – parsley
  • – dried or green thyme (can be replaced with celery)
  • – Bay leaf.

Fill a piece of fillet with thick slices of bacon, pre-seasoned and soaked for 1 h in brandy (incisions in meat during shpigirovaniye should be done along meat fibers). Bandage with twine, grate with salt and pepper. Put in a pan or in a roasting pan with onions, mushrooms, parsley, thyme and bay leaf. Pour dry white wine with water or broth and put in pre a well-heated (up to 200 ° C) oven without closing the lid. Ready take out the meat. 2 tbsp. spoons heat brandy, pour them meat and to light up. When brandy burns out, serve meat to the table with fried or boiled potatoes, pickled mushrooms, with mashed potatoes, chicory, sour cabbage, brussels sprouts, rice, early vegetables or with tomato paste. Sirloin sometimes before how to fry, aged in the marinade.

French meat recipe video with mushrooms

  • – 1 kg of meat from the back leg
  • – 150 g of lard
  • – 3 tbsp. tablespoons finely chopped parsley
  • – 3 cloves of garlic
  • – 2 glasses of dry white wine
  • – 0.5 cups of cognac
  • – 1 cup refined vegetable oil
  • – salt and pepper to taste
  • – 1 piece (50 g) pork with skin
  • – 2 carrots
  • – 1 large onion
  • – 200 g chopped forest mushrooms
  • – 200 g sliced ​​tomatoes
  • – black olives (optional)
  • – thyme or celery greens
  • – 1 bay leaf
  • – 2 tbsp. tablespoons of concentrated meat broth
  • – flour and water for making a soft dough tow.

  1. Cut the meat into square pieces of approximately 6 cm and stuff these pieces with pork fat, chopped in finely chopped parsley and crushed garlic. Put for hours in a marinade of dry white wine, cognac and vegetable oils.
  2. Put a well-washed piece of pork with skin on the bottom of the pan. Add sliced ​​carrots.
  3. Put pieces of beef mixed with onion, chopped rings, forest mushrooms, tomatoes (without skin) and black olives (seedless).
  4. Sprinkle with the remaining parsley, thyme and put Bay leaf.
  5. Pour the marinade into the pan, 2 cups of water, concentrated meat broth.
  6. Close the lid, cover the edges of the lid with dough and keep in the oven or pre-moderately heated (up to 120–130 ° C) oven 6–8 h
  7. Watch a French recipe for meat with mushrooms, where the whole cooking technology is demonstrated dishes.

Veal with mushrooms in French.

  • – 6 pieces of boiled veal
  • – 0.25 cup wheat flour
  • – 3 tbsp. tablespoons butter
  • – 2 tbsp. spoons of cognac
  • – 250 g chopped mushrooms (better than ceps or champignons)
  • – 1 teaspoon of salt
  • – 0.1 teaspoon freshly ground allspice
  • – a pinch of nutmeg
  • – 0.3 cup red semi-sweet wine
  • – 0.6 cups of 20% cream.

Roll pieces of boiled veal in flour and lightly fry on butter. Heat cognac, pour veal on it and light it. When the flame goes out, add mushrooms, salt, nutmeg. Keep 5 min over low heat. Pour in wine, bring to a boil and keep on fire for another 5 minutes. Add, stirring, cream and keep on fire, do not bringing to a boil, another 10-12 minutes until the mushrooms are completely softened. Salt and serve with boiled potatoes.

French meat from turkey with mushrooms

To cook meat in french from turkey with mushrooms, you need to take the following products:

  • – 1–1.5 kg of turkey (required with breast)
  • – 2 tbsp. tablespoons finely chopped onions
  • – 2 tbsp. tablespoons finely chopped carrots
  • – 1 clove of garlic
  • – 1 sprig of celery
  • – 1 sprig of parsley
  • – 1 bay leaf
  • – 2 peas of black pepper
  • – 0.5 cups of dry white wine
  • – 200 g of dried porcini mushrooms, previously soaked in warm water
  • – 2 egg yolks
  • – 0.5 cups of 20% cream
  • – 0.5 cup breadcrumbs
  • – 6 tbsp. tablespoons of fat for frying
  • – 200-500 g of rice
  • – 50 g butter
  • – 100 g of bacon fat.

Cut the turkey meat, separating the bones and 300-350 g of white meat (from the breast). Set aside white meat.

Bones, turkey meat (without deferred white meat) and, if any, offal to put together with mushrooms, onions, carrots, celery, parsley, bay leaf and pepper in a pan, pour 1 cup of water and dry white wine, bring to a boil and cook over low heat 40-50 minutes Filter the resulting broth. Ceps skip through a meat grinder and put back into the broth, salt to taste.

Beat egg yolks with cream and pour in 1 ladle broth, stirring continuously so that the eggs do not curl. Pour out eggs in the broth and cook for 5-7 minutes, stirring and not allowing to boil. Salt to taste. If the sauce is thick – add cream, if liquid – keep on fire for a few more minutes. Deferred white cut raw meat into 8-12 pieces. Dip each piece into the sauce. bread and fry in boiling fat until golden coloring.

Pass the meat cooked in the broth through a meat grinder, heat it, pour the sauce until a thick mass, salt to taste and put in the middle of a warmed dish. Around put well separately cooked rice soaked in butter, and around the edges pieces of fried white meat mixed with slices of fried crispy lard. Separately serve the remaining hot sauce.

French-style meat with wild mushrooms

  • -1 chicken weighing about 2 kg
  • – 2.5 teaspoons of salt
  • – 0.5 teaspoon freshly ground black pepper
  • – 1 teaspoon ground red pepper
  • – 200 g of fresh forest mushrooms
  • – 4 tbsp. tablespoons butter
  • – 1 tbsp. flour spoon
  • – 1 cup dry white wine
  • – 1 cup chicken stock
  • – 1 bay leaf
  • – 1 chopped garlic clove
  • – 0.25 teaspoon of rosemary
  • – 2 sprigs of parsley
  • – 2 egg yolks
  • – 4 tbsp. tablespoons 20% cream
  • – 2 teaspoons of lemon juice.

French-style meat with wild mushrooms is prepared as follows way: cut the chicken into pieces, rub with salt, black and red pepper. Melt the butter in a cast iron skillet and fry the chicken in it. Sprinkle chicken with flour and put in a pan bay leaf, garlic, rosemary and parsley. Pour wine and chicken bouillon. Close the lid and put the pan in pre heated oven (up to 180 ° C) for 45 min or leave there until until the chicken meat is soft. Put chicken on a dish, take out bay leaf and parsley.

Place the pan with gravy on high heat for 5 minutes. Beat egg yolks, cream and lemon juice and pour thin into them trickle a little hot sauce from the pan continuously stirring so that the egg yolks do not curl. Pour egg yolks cream back into the pan and mix well. Salt by to taste. Put back the chicken and warm, but do not give the sauce to boil. Fry mushrooms separately in a pan (you can simple) and put on a dish. Serve fried mushrooms with meat.

This step-by-step French meat recipe with mushrooms will help to master this dish, even a young inexperienced hohzke.

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